Cassoulet

Ingredients

• 500g dried haricots blancs
• 300g duck confit, 4 pieces
• 200g Toulouse sausage
• 150g pancetta, diced
• 1 onion, quartered
• 4 garlic cloves, crushed
• 2 carrots, chunked
• 1 bouquet garni
• 400g breadcrumbs, panko
• 100ml duck fat
• 10ml Armagnac
• Salt, Guérande sea salt
• Tellicherry black pepper

Method

1. 1
   Soak haricots blancs overnight; drain and rinse thoroughly.
2. 2
   Blanch haricots in fresh water with bouquet garni and onion for 90 minutes until tender; reserve cooking liquid, discard aromatics.
3. 3
   Render pancetta in Dutch oven over medium heat until crisp; remove and set aside. Brown Toulouse sausage whole in rendered fat, remove and slice into 5cm pieces.
4. 4
   Layer cassole earthenware dish: half the beans with cooking liquid, then duck confit pieces, sausage, pancetta, remaining beans and liquid.
5. 5
   Combine breadcrumbs with 50ml duck fat and crushed garlic; distribute across surface.
6. 6
   Bake at 160°C for 120 minutes; press breadcrumb crust down every 30 minutes, add reserved cooking liquid as needed to keep beans submerged.
7. 7
   Increase to 200°C for final 30 minutes until golden crust forms; rest 10 minutes before serving.